Our Pinot Blanc vineyard was planted in 1994, just south of our front door. We are pleased to release the third vintage of Pinot Blanc to derive exclusively from our estate. The resulting wine is 100% Pinot Blanc, 100% Oakville.

HARVEST:
We hand harvested our Pinot Blanc on September 28th, 2005. The yield produced 293 cases.

FERMENTATION AND AGING:
After whole cluster pressing, acidification with tartaric acid, and cold settling, the clear juice was racked into small stainless steel fermenters and was inoculated with Premier Cuvee yeast. Fermentation ensued and remained temperature controlled for approximately two weeks at 52° until Brix readings dropped to 7°. At this point the fermenting wine was transferred to 60 gallon Nevers and Allier oak barrels for completion of fermentation. The wine remained sur lees for a period of five months.

AVERAGE HARVEST STATISTICS
Average sugar: 23.0 BRIX
Acidity: 0.60 g/100ml
pH: 3.69

CHARACTERISTICS:
Notes of ripe honeydew melon, citrus, and springtime blossom in the nose with very crisp and bright acidity. The oak is very delicate, though it spent five months in French barrels. Stirring the lees provided the gylcerol, full-bodied mouth feel to balance the intense citrus flavors with a creamy finish.

This prime Oakville fruit comes from our 4 rows planted in 1995 on Teleki 5c with a quad training system right outside the door of the winery and from our neighbors, the Garvey’s vineyard, just down the road. We enjoy a tradition of picking our Pinot Grigio ourselves as a “Team Venge” each year on a warm fall morning.

HARVEST:
We picked our Pinot Grigio on September 14, 2005

FERMENTATION AND AGING:
After whole cluster pressing and cold settling with an addition of S02, the wine was inoculated with Premier Cuvee yeast. The clear juice was then racked into three and four year old French oak barrels for fermentation where it remained on the lees (sur lees) aging for 5 months. On March 24, 2006 we bottled 434 cases of this wine.

AVERAGE HARVEST STATISTICS
Average sugar: 23.7 BRIX
Acidity: 0.64 g/100ml
pH: 3.39 pH

WINEMAKERS NOTES:
When lifting our glasses to the nose, we found lovely hints of fresh, ripe peach, dried apricots with a slightly floral note.
The palate is crisp and bright showing nuances of honeydew melon and kiwi fruit. The perfect wine to accompany honey-glazed grilled shrimp, juicy bay scallops or oysters.

VINEYARD:
Our final 2005 Chardonnay blend includes fruit from our estate as well as 4% Viognier from Clarksburg. The vines at our vineyard are spaced 7x12 feet and trained in a bi-lateral cordon with two 36” cross-arms and are spur pruned. The soil here is moderately rich, deep, and well drained.

HARVEST:
We hand picked 10 tons of this year’s Chardonnay on September 29th, 2005.

FERMENTATION AND AGING:
After whole-cluster pressing and cold settling, the clear Chardonnay juice was racked into small stainless steel fermenters. It was inoculated with Premier Cuveé yeast and fermented two weeks at 52ºF until dropping to 8º Brix. The fermenting juice was then transferred to 50% new and 50% seasoned 60 gallon French Tronçais, Allier, as well as Nevers oak barrels for completion of fermentation and remained sur lies over a period of eight months. During the winter, it was racked once for cold and heat stabilization. It was returned to oak cooperage for another four months of aging.

AVERAGE HARVEST STATISTICS
Average sugar: 24.8 BRIX
Acidity: 0.71 g/100ml
pH: 3.51 pH

CHARACTERISTICS:
Lovely golden color, creamy flavors of guava and mango cascade into bushels of ripe apples and sugared toast with a slight Meyer lemon peel essence. The mouth feel is juicy and lush with nice oak balance ending with a long, clean finish. We bottled 568 cases on June 10, 2006.

VINEYARD:
These sixteen rows of well cared for grapes are grown in Clarksburg, a sleepy town located in the Sacramento Delta area. Sunny and hot in the summer, it’s ideal for raising Viognier.

HARVEST:
The picking crew hand harvested the Viognier in the early morning hours of August 28, 2005. Total production for the year was 423 cases.

FERMENTATION AND AGING:
These grapes were whole cluster pressed at the winery, followed by eight months in three and four year old French oak barrels. Five of the eight months were spent sur lees, or “on the lees” for the maximum flavor and fruit extraction

AVERAGE HARVEST STATISTICS
Average sugar: 26.8 BRIX
Acidity: 0.69 g/100ml
pH: 3.455

CHARACTERISTICS:
This pleasant offering of Viognier displays aromatic essence of apricots, peaches, and lemon rinds. Drink young while perfume notes are liveliest. On the palate you’ll notice a full body followed by a bright, crisp finish.

VINEYARDS:
Crafted from grapes grown in selected vineyards in Rutherford and our own in Oakville, this blend exhibits the essential characteristics of this 100% Bordeaux varietal.

HARVEST:
We hand harvested the grapes for this wine on September 27, 2002.

FERMENTATION AND AGING:
After the grapes were put through the crusher/destemmer, the must was inoculated with cultured Montrachét yeast. Fermented at an average of 85°F, the sugar to alcohol conversion was completed within eight days in stainless steel tanks. The must was punched down at least three times daily to enhance color, flavor and tannin extraction from the skins. After two rackings, the wine was transferred to hybrid American- French oak barrels, 40% new and 60% second fill. The wine underwent its own malolactic conversion in the barrel over an 18 month aging period.
On June 15th 2002, 1140 cases were bottled.

AVERAGE HARVEST STATISTICS
Average sugar: 25.0 BRIX
Acidity: 0.66 g/100ml
pH: 3.45

CHARACTERISTICS:
This succulent, hedonistic wine concentrates rich black currant and cassis. It has a silky, luxurious texture and lovely oak aftertaste, it’s a keeper. For a unique pairing, try this with your favorite venison or other game entree.

REVIEWS:
“...shows a big, chocolately, spicy, sensual nose-lusty, heady flavors. An uncomplicated personality, but it is an exuberant, fleshy, easy wine to drink over the next 7-8 years.”  Robert Parker, Jr. The Wine Advocate

VINEYARDS:
This wine, our 12th vintage of Zinfandel, is crafted from grapes grown in selected old vine vineyards in Calistoga, Capelle Valley, Sonoma, and our own estate here in Oakville. The breakdown is 91% Napa Valley designate and 9% Russian River.

HARVEST:
We hand harvested the grapes for this wine over a period of three weeks beginning the 11th of September.

FERMENTATION AND AGING:
After the grapes were put through the crusher/destemmer, the must was inoculated with cultured Montrachét yeast. Fermented at an average of 85°F, the sugar to alcohol conversion was completed within eight days in small 4' x 4' bins. The must was punched down at least three times daily to enhance color, flavor and tannin extraction from the skins. After two rackings, the wine was transferred to brand new American oak barrels from World Cooperage. The wine underwent its own malolactic conversion in the barrel over an 20 month aging period.

AVERAGE HARVEST STATISTICS
Average sugar: 25-28 BRIX
Acidity: 0.68 g/100ml
pH: 3.69 pH

CHARACTERISTICS:
The flavors of blackberries swirled in caramel, smoky vanilla bean and cloves tantalize the senses when brought to the nose.  Once you take a sip, the ripe and extracted black fruits leave a warm and velvety feeling on your palate long after you’ve finished your glass.

VINEYARD:
The majority of the grapes come from the 9.5 acres of Cabernet planted on the winery estate located one-third mile north of Oakville Cross Road on Money Road . Approximately 10% of this fruit came from prime grapes grown in Rutherford by our late friend, Reg Oliver, of Star Vineyards. Our soils are of the Pleasanton and Bale loam series with some spots of silt and gravel. Rootstock is Teleki 5C on a 6 x 12 ft. spacing. The vines are head trained and cane pruned using a three vertical trellis system for fruit and canopy support and unirrigated on older vines, all dry-farmed.

HARVEST:
Hand picking of our Cabernet Sauvignon began October 18, 2003 by family and friends.

FERMENTATION, AGING, AND BOTTLING:
The grapes were crushed into small fermentors and left on the skins for eight days. This vibrant wine was aged in French and American oak for two years. On December 2nd, 2005, we bottled 1832 cases of this wine.

AVERAGE HARVEST STATISTICS
Average Sugar: 24.5 BRIX
Acidity: 0.62 g/100ml
pH: 3.45

CHARACTERISTICS:
Wonderful, heady aromas of all spice and cassis with rich, smoky oak ribbons. Opulent, jammy black fruits accompany hints of almond and caramel with moderately firm tannins and a long , plush aftertaste.

REVIEW NOTES:
“...possesses excellent sweetness, plumpness, fat and flesh along with plenty of wood, cassis and structure.” 90 Points
Robert Parker, Jr. The Wine Advocate

© 2006 Saddleback Cellars, P.O. Box 141, Oakville CA 94562, Tel 707 944-1305, Map